Common mistakes in making chickpeas and their correct method, know here?

Chole is a very popular and delicious dish, but sometimes people are not able to cook it properly due to some small mistakes. Sometimes the chickpeas remain raw, sometimes the spices are not mixed properly or the color gets spoiled. If you also want to make sour and spicy chickpeas like the market, then try to avoid these common mistakes.

Common mistakes made while making chickpeas

1. do not soak overnight
   Many people cook chickpeas by soaking them for just 1-2 hours, but this leaves the chickpeas hard and does not mix well in the gravy.
   Right way: Soak the chickpeas overnight (8-10 hours), so that they melt properly and there is a difference in taste.
2. adding salt or tea leaves incorrectly
   Some people add salt too early or put tea leaves directly in water, due to which the chickpeas either turn black or the taste gets spoiled.
   Right way: Put salt and tea leaves (make a bundle by putting tea in a cloth) in the cooker, and boil for 7-8 whistles, so that the chickpeas get cooked well and the color also becomes good.
3. under roasting spices
   If the spices are not roasted properly then the chickpeas taste raw and the oil starts floating on top.
   Right way: Fry the spices well, until the oil leaves, so that the taste of the chickpeas increases and the oil does not come out.
4. Not mixing chickpeas in spices till proper time after cooking
   By immediately switching off the gas, the flavor of the spices does not penetrate into the chickpeas and the taste remains dull.
   Right way: Mix the chickpeas well with the spices and cook on low flame for 10-12 minutes, so that all the flavors get absorbed properly.

The right way to make chickpeas

1. soaking and boiling
   Soak chickpeas overnight. Then add 1 teaspoon salt and 1 small bundle of tea leaves in the cooker and boil for 7-8 whistles. This will melt the chickpeas properly and the color will also be good.
2. preparation of masala
   Heat oil in a pan, add 1 teaspoon cumin, 1 bay leaf, cinnamon and cloves. Fry the onion until golden, then add ginger-garlic paste and let the spices sizzle. Now add tomato puree and fry well until oil leaves. After this add turmeric, red chilli, coriander, dry mango powder and garam masala.
3. Mixing Chickpeas
   Add boiled chickpeas (including water) to the masala and mix well. Then cook on low flame for 10-12 minutes. Add some mashed chickpeas, this will make the gravy thick and restaurant-style.
4. last step
   Add 1 spoon chana masala and add green chillies, coriander and some ghee on top, cover and let it simmer for 5 minutes. This is the real secret of taste.

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